This isn’t a German dinner, in spite of what appear to be some reasonable cues to the contrary. More like American, or, specifically, more like my kitchen. I used my imagination to assemble a meal which would enjoy the accompaniment of the quince chutney left over from our Thanksgiving duck feast, and smoked pork (Kassler) …
Search for quince chutney - 16 results found
venison, brandy sauce; quince chutney; parsnips; collards
I could easily get used to this. Venison has always been one of my favorite entrées, but I’m becoming more and more comfortable with preparing it at home, and I’m really enjoying the process of selecting it from some of my favorite butchers. This time I picked a fresh venison ‘shortloin’ from Frank (the game specialist brother) …
venison; quince chutney; camote chipotle gratin; lacinato
with no hint of the richness of the entrée, a light cabbage sauté (‘butter’ still melting) the empty space in the middle? reserved for quince chutney ..and here it is (I had taken the second picture before serving the chutney) tiny cheese, big toast, but the toast was very thin we decided to call pecan pie a Venezuelan …
venison loin, quince relish, celeriac frite, red napa cabbage
It was a very special dinner. It was Christmas, but it wasn’t a Christmas dinner. Also, this was not a reindeer. The special part was that it was the feast of winter, which goes by many names all over the world, but which is always observed at around the time of the winter solstice. The …
saddle of hare, game sauce, quince; roast squash; sprouts
The richest, gamiest game imaginable. Wild hare, two days in a row! Well it was already there, and for several reasons it seemed neither advisable nor possible to push back cooking our second ration of this noble meat to another day. We found 2 more pieces of shot, for a total of 4 between us. …
cabbage; pigeon; chutney; potatoes; collards; cheese; port
It was the 25th of December. We don’t celebrate Christmas as such, but, as with other major Christian holidays from each of our youths, we observe the occasion with good food, good wine, and, whenever possible, good company. Last night we were only two. On these family days it’s often extremely difficult to get friends to join us for …
thyme-grilled quail, chutney; roasted squash, sage; kale
It was Little Thanksgiving, as in Little Christmas? Anyway it both looked and tasted like Thanksgiving, and it came with a lot less bother, and with almost no planning required. four partially-boned (a treat for both cook and diners) Plantation Quail, from Greensboro, Georgia, purchased at O. Ottomanelli & Sons Prime Meat Market on Bleecker Street, dried on paper …
thanksgiving, with no turkey, and no picture of the meal
I don’t have a picture of our Thanksgiving dinner. I guess we were too distracted by our guests: I forgot to snap the first course, and then, although I remembered to photograph the second, I forgot there isn’t quite enough light in the dining area we use for special occasions: Even with the light raised, …
mutton chops; roast root parsley, sunchokes; baked tardivo
(the quince chutney hadn’t yet made it to the plate when I took this picture) When was the last time anyone out there had mutton? Like most everyone in the English-speaking world, at least of my age or younger, I’ve only heard about mutton when it was being reviled as unfit for a proper meal. …
smoked monkfish; hare; chipotle sweet potatoes, collards
It was a very long and leisurely Thanksgiving meal, shared with good friends. The star on the table was not a roast turkey, but a braised three-and-a-half-pound Scottish hare, which was, as the fish in the first course, quite wild (one of our guests found a buckshot in his serving). There were no cranberries, although there was chutney, sweet …